Giesen Sauvignon Blanc 2020
Fruit is chosen from these two renowned Marlborough Sauvignon Blanc regions to create delicious, expressive wine. Fruit from the Wairau Valley brings bright tropical fruit underlined by acidity. Awatere Valley fruit provides richness and depth with notes of herb and a dry finish.
Giesen winemakers suggest pairing the Estate Marlborough Sauvignon Blanc with Thai green chicken curry and fresh coriander.
Critical AcclaimAll Vintages
This mouthwatering white offers passion fruit, pineapple, peach and Key lime flavors on a sleek and juicy frame. Drink now.
Once the reductive onion and seashell aromas blow off, the pungency of this quintessential Marlborough Sauvignon remains. The wine also offers citrus and tropical fruit along with more vegetal ones like shelled peas and tomato leaf. The palate shows a lovely balance of freshness and textural weight. Best Buys
From the Estate Range to the Single Vineyard Series, Giesen delivers stylish wines that showcase the riches of Marlborough.
Proudly family-owned by three brothers Theo, Alex and Marcel since
1981. Originally from Germany, today the Giesen brothers are the proprietors of
13 vineyards located throughout the highly sought after Wairau Valley, a
subregion of Marlborough. The vineyards spread across the length & breadth
of the valley giving a range of grape growing conditions and flavor. 20% of
Giesen vineyards are certified organic or in transition.
The Giesens are the leading buyers of German 1,000 liter Fuder barrels in New Zealand. The Fuders are coveted in winemaking for the lees influence (due to large dimension across the bottom of the barrel) as well as the lighter oak toasting – which provides an aromatic sweetness. Giesen is known and respected for showcasing Marborough’s unique vineyard and vintage characteristics and to delivering superb vine-to-bottle quality across the range
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.